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I added a Yo button to our website (on the right, just above the calendar. Click it) If you don’t know, Yo is the new “zero character” social media app that was lampooned for receiving startup capital. On the surface, it seems silly, but it is an interesting concept. A lot of times you don’t need content, and I thought this could be interesting to test here. When something new is posted, we send out a Yo. You don’t need an email or tweet telling you that something was posted, you just know.,

Besides that, it’s just sort of fun to Yo people 🙂

If you have Yo or are going to install it, send a Yo to GONZOBREWERS and the next time we post, you should get YO’d back

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Here are the slides from the National Homebrewers Conference detailing the proposed changes to the BJCP Guidelines for 2014. The last major changes were in 2008 and some categories are being renamed, a couple new ones, and several retired.

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An older, but still great explanation of batch sparging, along with an explanation of other sparging methods. It’s written by Denny Conn, a rather prolific home brewer, who also has a book coming out in November: Experimental Homebrewing.

The demand for american 6-row barley is collapsing. The standard american light lager that once had a stranglehold on the american beer market is losing popularity and people are instead drinking brews that derive their sugar from 2-row barley instead of corn/rice. This shift in demand put stress on the supply of barley, and the US was forced to increase its imports (mostly from Canada).

Hops

Yeast

Name

Lab

Attenuation

Temperature

Belgian Saison II Yeast (WLP566)

White Labs

82%

68°F - 78°F

Mash

Step

Temperature

Time

Saccharification

152.1°F

75 min

Mash Out

168°F

10 min

Notes

Did a 1L starter and pitched the entire thing.Using one of the 13gal fermenters since I expect vigorous action and in the fermentation fridge at 86FAdded a drop of olive oil after pitching the starter,to see if it helps fermentation5/26 8am: fermentation seems to be going good; seeing bubbles

Miscs

Yeast

Name

Lab

Attenuation

Temperature

Nottingham (-)

Danstar

75%

57°F - 70°F

Mash

Step

Temperature

Time

Mash In

154°F

60 min

Notes

Mash at 154 for 60 minutes. Batch sparge at 164. Allow 5-7 days in primary. Smash 4 pounds of raspberries and add to empty fermenter. Add up to 9 jalapenos with the stems cut off, sliced in half, but with seeds left intact. Transfer beer in on top of the berries and peppers. Leave until the berries turn white, usually 10-14 days. Stran off berries and peppers and transfer to Keg.